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They are busy harvesting leeks at the moment where we walk the dog in the morning. I like leeks, they have a milder flavour than onions and they don’t make you cry when you chop them.

Leeks are one of those vegetables that have a strong supporting role in many dishes but hardly ever get to play the lead. Seeing fields full of row after row of them made me think about making them shine.

Leeks and white beans have an affinity. They have a history of working together in such classics as Cassoulet and Tuscan White Bean Soup. Rosemary is often found hanging around in the background with these two, completing the love triangle and it is flowering beautifully at the moment. Shall I stop with the film metaphors now and get on with the recipe?

Rustic Leek & White Bean Soup with Rosemary

Serves 4, Vegan, gluten free

Prep time: 10 mins Cooking time 20 mins

2 tbsp olive oil

2 sticks celery, finely sliced

3 leeks, trimmed, halved lengthways, rinsed and sliced

2 cloves garlic, finely chopped

1 tbsp finely chopped fresh rosemary leaves

2 tsp finely chopped fresh thyme leaves

1 tin/jar (400 gr) cooked white beans, drained & rinsed

about 500 ml veg stock

salt & black pepper

a handful of fresh parsley, chopped

Heat the oil in a large pan over a medium heat. Cook the leeks, celery, rosemary and thyme with a pinch of salt for about 4 minutes until softened but not browned. Then add the garlic and cook for a further 2 minutes.

Blend half of the drained beans with splash of stock or water to a smooth puree. Add the pureed beans to the pan and stir to combine. Pour in the veg stock and bring to the boil, stirring to dissolve the beans.

Add in the whole beans, lower the heat to a simmer, season with salt & black pepper and cook for about 10 minutes. Stir in the fresh parsley and taste. Adjust seasoning as necessary.

Buen Provecho!!

As promised here are some more pictures of our visit to the beautiful Alcazaba in Malaga. This is the view from the outside with the amphitheatre in the foreground.

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They are busy harvesting leeks at the moment where we walk the dog in the morning. I like leeks, they have a milder flavour than onions and they don’t make you cry when you chop them. Leeks are one of those vegetables that have a strong supporting role in many dishes but hardly ever get […]